One-Bowl Apple Zucchini Bread

This apple zucchini bread is the answer when you need a moist, lightly spiced loaf that comes together in one bowl.

It’s fast enough for a weekend baking project but simple enough to make on a weekday.

Why This Bread Stays So Moist

The thing I love most about this bread is how it never turns out dry. The shredded zucchini and grated apple lock in moisture, so you get a tender crumb that lasts for days. It’s the loaf I reach for when I want a snack that feels a little wholesome but still tastes like a treat.

Cleanup is a breeze because everything mixes in one bowl. And when the counter is piled with end-of-summer zucchini or apples that are about to soften, this recipe uses up two of them at once. No fancy techniques, just a reliable quick bread that slices up beautifully every time.

Ingredients

• 1 1/2 cups grated zucchini (about 1 medium): squeeze out excess water with a clean towel
• 1 cup grated apple (about 1 medium): skin-on is fine; use a firm, crisp apple like Granny Smith or Honeycrisp
• 1/2 cup vegetable oil: or any neutral oil
• 1 cup packed brown sugar: light or dark both work
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• pinch of ground nutmeg: (optional)

Variations / Substitutions

• Swap apple for pear: juicy, ripe pears keep the bread just as moist with a slightly sweeter, floral note.
• Use melted butter: for a richer loaf, replace the oil with the same amount of cooled melted butter.
• Add-ins: fold in 1/2 cup of chopped walnuts, chocolate chips, or dried cranberries after you mix in the fruit.
• Gluten-free: a 1:1 gluten-free baking blend that contains xanthan gum works well in place of the all-purpose flour.
• Dairy-free: the recipe is naturally dairy-free when you stick with oil.

If you have more zucchini to use up, our classic zucchini bread is another favorite.

How to Make Apple Zucchini Bread

Step 1: Whisk the Wet Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the 1/2 cup of oil, 1 cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and no sugar lumps remain.

The mixture will look like loose caramel and smell faintly of vanilla. That’s your cue the sugar is dissolving into the wet ingredients; it should take about a minute of vigorous whisking.

Step 2: Add the Dry Ingredients

Sprinkle the 1½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, and the pinch of nutmeg over the wet mixture. Stir with a spatula just until you see no dry flour streaks; a few lumps are fine.

The batter will be thick and pale, with flecks of cinnamon. Avoid beating it smooth, or the loaf will come out tough.

Step 3: Fold in the Apple and Zucchini

Add the 1 cup of grated apple and the 1½ cups of grated zucchini that you’ve squeezed dry. Fold them gently into the batter until evenly distributed.

The batter will loosen slightly from the moisture in the fruit, but it should still hold its shape. You’ll see ribbons of green and flecks of apple peeking through.

Step 4: Bake the Loaf

Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until the top is deeply golden and a toothpick poked in the center comes out with just a few moist crumbs.

If the loaf is browning too quickly before the center is set, tent it loosely with foil after 35 minutes. The kitchen will fill with that cinnamon-apple aroma, a sign it’s nearly done.

Step 5: Cool and Slice

Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice with a serrated knife and serve.

The crumb will be tender and moist, with soft bits of apple and a crackly top. It slices easiest when fully cool, but a warm sliver right out of the pan is hard to resist.

A Few Notes Before You Start

• Let the loaf cool completely before slicing, or the crumb will collapse and tear. If you can’t wait, at least give it a full hour on the rack.
• A light-colored metal loaf pan gives the most even browning. Glass and dark metal pans transfer heat more intensely; you’ll need to check a few minutes earlier and may need the foil tent sooner.
• Toast a day-old slice in a buttered skillet until the edges crisp. A smear of cream cheese or a drizzle of honey makes it feel like a proper breakfast.
• If you’re short on brown sugar, you can use an equal amount of granulated sugar, but the flavor will be less deep and the top won’t get that same crackly finish.

Bake times by pan size and material:

Storing Leftovers

• Refrigerate: keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Cold slices hold together better for spreading.
• Reheating: warm individual slices in the microwave for 10 to 15 seconds, or toast them in a dry skillet until heated through and the edges crisp.
• Freeze: wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

What to Serve With Apple Zucchini Bread

A mug of strong black coffee balances the loaf’s sweetness and lets the cinnamon come forward. For an afternoon snack, it’s great with a cold glass of milk. If you’re turning it into breakfast, pile slices on a plate with fresh berries and a dollop of plain yogurt for some tang.

Frequently Asked Questions

Do I need to peel the zucchini or apple?

No. Zucchini skin is tender and disappears during baking. Apple skin softens nicely and adds a little extra fiber and color, but you can peel either if you prefer a smoother crumb.

Can I reduce the sugar?

You can cut the brown sugar to 3/4 cup without changing the texture much. The loaf will be slightly less sweet and the crust won’t get as crackly, but it still holds together well.

Can I add a streusel topping?

Yes. Mix 2 tablespoons of cold butter, 1/4 cup of flour, 2 tablespoons of brown sugar, and a pinch of cinnamon with your fingers until crumbly. Sprinkle it over the batter right before baking.

Can I turn this into muffins?

Absolutely. Divide the batter into a greased 12-cup muffin tin and bake at 350°F (175°C) for 18 to 22 minutes, until a toothpick comes out with moist crumbs.

Apple Zucchini Bread Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 240

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups grated zucchini
• 1 cup grated apple
• 1/2 cup vegetable oil
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch of ground nutmeg (optional)

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk oil, brown sugar, eggs, and vanilla until smooth.
2. Add flour, baking soda, cinnamon, salt, and nutmeg. Stir just until no dry flour streaks remain.
3. Fold in grated apple and squeezed-dry zucchini until evenly distributed.
4. Pour batter into the prepared pan and smooth the top. Bake 50 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
5. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

For the best texture, really wring out the zucchini after grating; too much liquid makes the loaf gummy. The bread develops a richer spice flavor overnight, so it’s a great make-ahead bake. If you don’t have brown sugar, the same amount of granulated sugar works, though the crust will be less crackly.